Tuna Souvlaki Pasta Salad

Ingredients

• 1/2 red onion, cut into bite-size piece s
• cup sice water, or as needed
• (8 ounce) packagetri-color rotini pasta
• (5 ounce) can light tuna in water, drained and flaked
• stalk scelery, cut into bite-size piece s
• 1/2 cup roasted red peppers, drained and chopped
• 1/4 cup smoked sun-dried tomatoes
• 1/4 cup crumbled feta cheese
• sprigparsley, stemmed and leaves minced
• leavesfresh basil, rolled and very thinly slice d
• teaspoon scapers
• cup Greek vinaigrette salad dressing

Instructions

1. Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
3. Mix onion, pasta, tuna, celery, roasted red peppers, sun dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

Tips

The dressing really makes this pasta salad. Ideally it should be a bright, lemony dressing, preferably homemade though bottled plus some extra fresh-squeezed lemon juice would also work. I have served this as a side dish and also as a main dish, adding another can of tuna. This salad is good with limeade and lemonade. Baklava or lemon bars make a stellar dessert.